Apple Fritter Doughnuts

A few weeks ago when I made the pumpkin doughnut muffins, I talked about my lack of doughnut consumption while growing up. I guess you could say I’m trying to make up for lost time. I have been borderline obsessed with the doughnut recipes that I’ve come across on Pinterest over the past couple of months, however there is one recipe that has been alluding me… the apple fritter doughnut. Believe it or not, the first time that I tried one of these beauties was earlier this year while taking a tour of a new grocery store. I had previously seen these doughnuts at other grocery stores and bakeries, and I’ve had my grandma’s apple fritters before, but once I took my first bite of an apple fritter doughnut, I immediately realized I had been missing out big-time. What an insanely delicious treat – it’s part fritter, part doughnut, packed full of apple chunks, and covered in a sweet glaze. Otherwise known as heavenly pillows of fall-spiced bliss.

I have seen tons of recipes for apple doughnuts, apple cider doughnuts, apple fritters, and about a million variations of each, but for some reason I had the hardest time nailing down a recipe for apple fritter doughnuts. I had certain requirements – they couldn’t be round with a hole in the middle, they needed to have that bumpy, craggly surface, and they needed to be covered in that barely sheer glaze that grabs hold of every bump, nook and cranny.

I finally found a string of posts on a recipe forum website and was able to piece together a recipe from what I found there. The result was exactly what I had hoped for – a prominent apple flavor… chunks of apple… a soft interior… a thicker exterior… a bumpy surface… and the perfect glaze.

While I may not have been a doughnut aficionado as a child, I can certainly work to amend that as an adult. I think these apple fritter doughnuts are a fabulous first (or second? or third? or fourth?) step, and a gateway to even more fabulous fried treats!

Directions:

1. Make the Dough: Place the yeast in a mixing bowl. Pour the milk over the yeast a let sit for 5 minutes. Add 2 cups of the flour to the yeast and milk mixture, but do not stir. Cover the bowl with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30 to 40 minutes.

2. In a medium bowl, whisk together the egg yolks and sugar. Add the apple cider, melted butter, vanilla, salt, cinnamon, 1¼ cups of the flour and whisk until combined, then add to the yeast mixture. Using an electric mixer, beat the dough on low speed for 30 seconds, then increase the speed to medium and beat for 1 minute. Add the remaining 2 tablespoons of flour and mix on low speed for 30 seconds, then increase to medium for another 30 seconds. The dough will be VERY soft and sticky. Transfer the dough to an oiled bowl, cover the bowl with plastic wrap, and set in a warm place until the dough has doubled in size, about 1½ hours.

3. Make the Apples: Melt the butter in a 12-inch skillet over medium heat. Slice the vanilla bean in half lengthwise and scrape the seeds into the pan with the melted butter and drop the vanilla bean pod in as well. Heat the butter until it is bubbling, then add the chopped apples, tossing to coat them with butter. Add the sugar and cinnamon and cook for 5 minutes, stirring occasionally. Add the apple cider and vinegar, increase the heat to medium-high, and cook until all of the liquid has evaporated, stirring occasionally, about 10 to 15 minutes. Remove the vanilla bean and transfer the apples to a baking sheet to cool.

4. Assemble the Doughnuts: Scrape the dough out onto a well-floured surface and pat into a rectangle 2 inches thick, flouring the surface as necessary. Spread half of the apples over the dough, leaving space around the edges. Fold the dough into thirds (like a letter) by folding the bottom up and then the top down.

Use your hands to again pat the dough into another rectangle about 2 inches thick. Spread the remaining apples on top and fold into thirds again.

Gather the dough together in a rough ball and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 minutes.

5. Meanwhile, in a large Dutch oven, heat the oil over medium heat to 375 degrees F.

6. Scrape the dough out again onto a well-floured surface and gently pat it out to ½-inch thickness, flouring the surface and the dough as necessary. Using a pizza cutter, bench scraper or sharp knife, slice the dough into 1-inch pieces in a checkerboard pattern. Shape 4 ounce portions of the dough into round mounds and allow to rest for 10 minutes.

7. Make the Glaze: While the dough is resting, mix together the glaze. Whisk together the powdered sugar, heavy cream, vanilla and salt in a medium bowl set over a small saucepan of simmering water over low heat. Heat and whisk occasionally until the mixture is warm to the touch. Remove from the heat and keep warm.

8. Fry the Doughnuts: Very carefully drop each mound of dough into the hot oil, only adding as many as will comfortably fit in the pot so they are not crowded (I found I could do 4 or 5 at a time in my 7¼-quart Dutch oven). Fry until the underside is golden brown, about 3 minutes, then using a spatula or spider skimmer, carefully turn them over and continue to cook until the other side is golden brown as well, another 4 to 5 minutes. Remove the doughnuts to a paper towel-lined pan or a cooling rack. Repeat with the remaining doughnuts, allowing the oil to come back up to temperature between batches.

9. After removing each batch of doughnuts, allow them to sit for about 5 minutes, then brush with the glaze. Serve warm or at room temperature.

132 Responses to “Apple Fritter Doughnuts”

They look so good! I ate TONS of apple fritters growing up. And to me, this is what I would have called an apple fritter. I didn’t even know there was a distinction between ‘apple fritter’ and ‘apple fritter doughnuts’ but I guess there is! Whatever you call them, they are just like what I ate growing up and I want some!

Hi Averie, I know my grandma would just make a batter, fold apples in and then drop spoonfuls in oil to fry. These are actually yeasted dough with apples folded in, so a little bit different, but not too much!

These are VERY time consuming to make; are very good and made 3 dz. smaller fritters. I will not make again. Using yeast in this fashion was way too time consuming. Age 59 – lots of baking/cooking in this farm woman’s life.

Hi Leanna, So sorry about that. I poked around and found that for some reason the fraction codes weren’t working on IE and the Android mobile browser, although it looked fine in Firefox and Safari. I edited the code and it looks to be working on all browsers now, so please double check and let me know. In any case, it is 2/3 cup whole milk and 1/3 cup apple cider for the dough.

Hi Leamlass, So sorry about that. I poked around and found that for some reason the fraction codes weren’t working on IE and the Android mobile browser, although it looked fine in Firefox and Safari. I edited the code and it looks to be working on all browsers now, so please double check and let me know. In any case, it is 2/3 cup whole milk and 1/3 cup apple cider for the dough.

Apple fritters are my all-time favorite fried pastry, hands down. I think I inherited that from my father. I don’t eat them very often, as these days I tend to think of them a gigantic calorie and fat bombs, but when I do indulge, ooooh, the happiness. Thanks for the recipe, I may have to break my diet for these!

My stomach literally just growled- these look SO good. I love apple fritters, but never think to make my own. I’m eating an apple cinnamon Chobani yogurt right now and it’s good… but not quite the same as this!

My SIL used to work in the bakery where they make fruit fritters. She told me to use pie filling on the dough, fold it in thirds, chop it with a scraper and keep turning, folding and chopping. That makes all those little indentations where the glaze can adhere. Thanks for this yummy recipe.

These look absolutely DELISH!!! And thank you!! for the way you take pics, not only of the process, but the outside and inside! I really am enjoying your new blog design and yours is still my favorite food blog!! 😀

I am so impressed by the time and thought you put into all of your recipes! Thank you for the step by step photos, it does help to know that this recipe *is* possible for those of us without the baking gene 😛

Mmmm, fritters! We actually had apple fritter donuts instead of cake at our wedding! My mom thought we were insane but people were stealing the boxes with table numbers on them and stuffing them with fritters. I’ve never tried making them at home before. Thanks so much for posting the recipe!

You are the best !!! I have been looking for a recipe like this for years..as these are the only apple fritters I have loved in the past..I didn’t realize that there was such a thing as apple fritter donuts.
Thanks so much..and I do like your new look..Sharlene

Michelle, I for one am very excited you are making up for a no-doughnut-childhood! I am so blown way Michelle – that first picture made me stop shoving popcorn in my mouth and crave a big fat fritter doughnut RIGHT now. Sounds so much better no? MY favorite donuts are maple frosted or vanilla frosted w/ sprinkles, but these look like they would top all of that lol

Apple fritters are one of my favorite treats, especially those with a yeast dough. I even ordered some from Stan’s Doughnuts, along with blueberry fritters and they were out of this world even after being shipped. Definitely going to have to give this a try. It will be my first doughnut and deep frying adventure

OMG!! OMG!!! I tried to lift my jaw off the desk but I’m droolin’ so bad that it keeps slipping out of my hands! Would you believe I’ve never had an apple fritter, much less an apple fritter donut?! When I saw your breathtaking photo, I stopped dead in my tracks and made a bee line for your website! Thanks so much for searching and refining this recipe…I absolutely cannot wait to try it. I have Pink Lady apples right now that were destined for a French apple pie but that picture of yours changed everything!!!! Thanks for a WOW recipe!

Hi Michelle…..
I tried twice to make these yesterday and had the same result both times. The dough came out like a thick batter and didn’t really rise much. When I tried to put in the apples and fold the dough it just got all gooey and the apples wanted to break through the dough. I ended up throwing away both batches. Any idea what I may have done wrong? I really would like to make these cuz I really love apple fritters. One other thing, is the recipe right when it says to pat the dough out until it is 2 inches thick or was that a fraction issue too?
thanks for your help
Geno

The dough is very soft and sticky, for sure. I used quite a bit of flour to work with the dough. You won’t be able to shape these like you would other types of doughnuts or buns. And yes, 2 inches thick is correct.

HOLY COW!! I have been looking for a wonderful apple fritter recipe. I opened a small bakery in Wrangell Alaska! 2000 people is our population,there hasnt been a bakery here in over 15 years. I dont bake any bake any better or wordse than anyone ele,just happand to be able to put together a small bakery!!!! Iam so excited..will let everyone know how popular they are ..Lorena

Brand new to your site. I love it.
The fritter looks soooo good! Definitely making it.
After Hurricane Sandy last week and the coming Nor’Easter Wednesday, these fritters are just begging to be made, eaten and enjoyed with not even a hint of guilt.
Here’s my question, if you don’t want to fry all these at once, can the apple-dough mixture be individually frozen and used some other day?

Hi Cheryl, I’m not sure how well these would freeze since the dough is extremely soft and hard to work. I would probably plan on making them all at once, and then freezing any leftovers that you don’t eat within a day.